Crumble topping:

How to make

Step 1

Cut the rhubarb into 2cm pieces. Place into a crumble dish with the orange zest and juice, plus two tbsp. of honey – (this is optional depending on sweetness desired, so maybe try without it first). Cover with foil and bake at 200°C / 180°C fan / Gas Mark 6 for approx. 15 - 20 minutes, until the rhubarb is tender and the orange sauce is starting to caramelize

Step 2

Meanwhile make the crumble topping by mixing together the flour and oats in a large bowl, then rubbing butter and honey in with your finger tips

Step 3

Sprinkle the crumble evenly over the cooked rhubarb. If you want to use them, chop the seeds and sprinkle these over the top

Step 4

Bake for 30- 40 minutes until the crumble is golden and the fruit is bubbling around the edge

Step 5

Recipe notes

Serve with a dollop of Greek yogurt or dairy free coconut yogurt. You can add an extra drizzle of honey as well if you wish.

Adjust the honey to taste. You can make this recipe without any honey, as the orange sweetens the rhubarb wonderfully. You can use a little of the orange cooking liquor instead of honey to bring the crumble mix together. Try making it with and without honey and let us know what you think.

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